Beef Rib Taquitos
- 16 x La Banderita flour Street Tacos
- 6 meaty beef short ribs (about 350g each)
- 1 onion, chopped
- 1/2 cup soy sauce
- 1/2 cup agave syrup
- 500ml (2 cups) beef or chicken stock
- 330ml dark ale
- 1 small Spanish onion, finely sliced
- 1 tbs. white vinegar
- Fresh grated Manchego, to serve
- Olive oil, for shallow frying
- 4 coriander sprigs, leaves picked, stalks and roots plus an extra 4 for the ribs
- 1 avocado
- 1 long green chilli
- 2 small canned tomatillos (optional)
- Juice and zest 1 lime
Preheat the oven to 160°C.
Combine the soy, agave syrup and stock in a bowl and mix well.
Place the ribs in a large roasting dish in a single layer, then add the onion and coriander stalks and roots. Pour the stock mixture and beer mixture over the ribs. Cover the dish tightly with baking paper and two sheets of foil and bake for 1 1/2 hours. Remove the foil and baking paper and cook for a further 1 1/2 hours until the meat falls away from the bones easily and is tender.
Meanwhile, for the avocado sauce blend all the ingredients in a blender with a pinch of salt and a splash of water until smooth and creamy.
Combine the Spanish onion with a pinch salt and with your hands, bruise slightly. Stir through vinegar and let stand until ready to use.
Once the ribs are cooked, discard the bones and shred with two forks.
Pour the pan juices into a saucepan and simmer over medium heat, skimming off any excess oil that rises to the surface for 10–15 minutes or until reduced and glossy. Pour the sticky glaze over the rib meat and mix through to coat.
Place 1-2 tablespoons of the meat into the centre of each taco. Wrap into a cylinder and fasten with a toothpick. Heat oil in a large pan and add the taquitos, seam side down. Cook for a minute, turning on all sides until crisp and golden. Drain on paper towel.
Drizzle-over avocado sauce and sprinkle on some drained pickled onion, then grate cheese over before serving.